Eggnog French Toast – thick slices of buttery brioche dipped in a rich eggnog custard and cooked until golden brown. The perfect Christmas breakfast!
EGGNOG FRENCH TOAST
Eggnog French Toast is a fun and delicious option for your Christmas breakfast!
I recommend using Artesano Broiche Bakery Bread because that is a common brand available in most grocery stores. It has the right thickness and density for french toast. Any of the varieties will work in this recipe. If you have a bread that you already know makes great French toast, go with that! Finding the right bread for French toast had always been a struggle for me, so I have been thrilled to find a brand that I can use consistently.
Receipt found here: https://www.number-2-pencil.com/eggnog-french-toast/
HOW TO MAKE EGGNOG FRENCH TOAST
In a pie dish or large mixing bowl, combine egg, eggnog, nutmeg and vanilla extract. I recommend using a good quality eggnog and freshly grated nutmeg.
I use a large nonstick electric griddle that can cook 6 slices at a time. I divide the recipe into two batches and melt one tablespoon of butter on the griddle before cooking each batch.
Dip both sides of the bread into the eggnog mixture and quickly shake off any excess.
Cook on hot griddle until both sides are golden brown.
Serve with warm maple syrup, whipped cream and sugared cranberries if desired.
Eggnog French Toast
Eggnog French Toast - thick slices of buttery brioche dipped in a rich eggnog custard and cooked until golden brown. The perfect Christmas breakfast!
Keyword: Eggnog French Toast
Calories: 455 kcal
1.5 cup eggnog
1/2 teaspoon nutmeg plus extra for sprinkling
1 teaspoon pure vanilla extract
12 slices brioche bread recommend, Artesano Brioche Bakery Bread
2 tablespoons butter
Preheat a large nonstick electric griddle to medium heat. In a large pie pan or mixing bowl, whisk together eggs, eggnog, nutmeg and vanilla extract.
Melt one tablespoon of butter on griddle. Dip each side of slice in eggnog mixture, lightly shaking off excess and place on griddle. Cook until golden brown on both sides.
Serve with warm maple syrup, whipped cream and sugared craberries, if desired,